Volatile and Non-Volatile Compounds of Single Cultivar Virgin Olive Oils Produced in Italy and Tunisia with Regard to Different Extraction Systems and Storage Conditions

Benincasa, Cinzia; Hassine, Naziha Grati Kammoun Kaouther Ben; Perri, Enzo

doi:10.5772/28699

Cited by 3 publications

(4 citation statements)

References 21 publications

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“…Another important parameter of olive oil quality that was evaluated in our work is the oxidative stability (OS) measured as induction time determined using the Rancimat method. e registered values of OS varied significantly between VOOs cultivars (p < 0.05) from 4.05 h for Zalmati VOO to 15.66 h for Chetoui VOO being the most stable followed by Coratina 13.89 h. ese results are in agreement with those reported by Benincasa and coworkers [14].…”

Section: Resultssupporting

confidence: 91%

“…We can then conclude that there are always fewer numbers of consumers that prefer the other six cultivars to Coratina. is result would be explained by the particular profile of this VOO characterized by its richness in polyphenol compounds well known for their role in the sensory attributes of VOO such as bitterness and pungency as reported in literature [14,16] that there are always fewer number of consumers who prefer the other six cultivars to the VOO Coratina. When we observe the row corresponding to Cultivar Leguim that is preferred by the consumers when compared to the cultivars Zalmati, Chemlali, Chemcheli, and Arbequina, only Chetoui and Coratina cultivars are preferred to it.…”

Section: Preferences According To Cultivarsmentioning

confidence: 91%

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Chemometric Analysis and Physicochemical Composition of Foreign and Tunisian Olive Oil: Consumer Preferences

Ben-Hassine

Yangui

Mnif

et al. 2022

Journal of Food Quality

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This research was conducted to evaluate consumer preferences of seven extra virgin olive oils (EVOOs) from foreign and Tunisian cultivars. Two studies were carried out. The first is a comparative physicochemical characterization of the VOOs tasted by the consumers. The second is a consumer survey where each consumer tasted each VOO six times. Using simple linear regressions, we have performed a new method that gives a pairwise comparison between the oils. It revealed that Coratina and Chetoui cultivars were the most preferred revealing by the high concentration of polyphenols with 468 and 525 ppm, respectively, and Arbequina was the less preferred with 182 ppm. We have then performed a principal component analysis on the data composed by the physicochemical parameters that highly discriminate between cultivars. The latter showed important differences between the most and the less preferred oils and that oxidative stability, palmitic, palmitoleic, oleic, and linoleic fatty acids, triacylglycerol, β-carotene, and polyphenols seem to be the principal-choice drivers for consumers.

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Section: Resultssupporting

confidence: 91%

Section: Preferences According To Cultivarsmentioning

confidence: 91%

Chemometric Analysis and Physicochemical Composition of Foreign and Tunisian Olive Oil: Consumer Preferences

Ben-Hassine

Yangui

Mnif

et al. 2022

Journal of Food Quality

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“…After comparison, babassu oil from the Midwest region of Brazil with those from the Amazon studied by Serra et al [20], we found a percentage difference between saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids of 3.56%, 21.25%, and 46.51%, respectively. Therefore, the obtained values in both studies do not show a pattern since fatty acids are dependent on temperature, soil, and climate [24]. In the northeast region of Brazil, the study by Santos et al [25] shows babassu oils obtained from the same territorial range have similar chemical composition, regardless of the biome.…”

Section: Resultsmentioning

confidence: 99%

First Study on the Oxidative Stability and Elemental Analysis of Babassu (Attalea speciosa) Edible Oil Produced in Brazil Using a Domestic Extraction Machine

et al. 2019

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Interest in edible oil extraction processes is growing interest because the final nutritional quality of the extracted oil depends on the procedure used to obtain ir. In this context, a domestic cold oil press machine is a valuable tool that avoids the use of chemicals during oil extraction, in an environmentally friendly way. Although babassu (Attalea speciosa) oil is economically important in several Brazilian regions due to its nutritional and healthy features, few studies have been conducted on the chemical composition and stability of babassu oils extracted by cold pressing. Babassu oil’s major constituents are saturated fatty acids (~86.42%), with the most prevalent fatty acids being lauric (~47.40%), myristic (15.64%), and oleic (~11.28%) acids, respectively, within the recommended range by Codex Alimentarius, presenting atherogenicity and thrombogenicity indexes favorable for human consumption. Peroxide value, Rancimat, and TGA/DSC results indicated that babassu oil is stable to oxidation. Also, macro- (Na, K, Ca, Mg, P) and micro-elements (Fe, Mn, Cr, Se, Al, and Zn) of babassu oil were determined, revealing levels below the tolerable upper intake level (ULs) for adults. These findings demonstrated that cold-press extraction using a domestic machine yielded a high-quality oil that kept oil chemical composition stable to oxidation with natural antioxidants.

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“…Peri (2014),Tanouti et al (2012),Gomes da Silva, et al (2011), Benincasa, et al (2011a,Kalua, et al (2010),Boskou et al (2006),Angerosa (2002),Reiners and Grosch (1998), andBlekas and Guth (1995).…”

mentioning

confidence: 99%

Olive oil

Boskou

2015

Specialty Oils and Fats in Food and Nutrition

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Volatile and Non-Volatile Compounds of Single Cultivar Virgin Olive Oils Produced in Italy and Tunisia with Regard to Different Extraction Systems and Storage Conditions

Cited by 3 publications

References 21 publications

Chemometric Analysis and Physicochemical Composition of Foreign and Tunisian Olive Oil: Consumer Preferences

Chemometric Analysis and Physicochemical Composition of Foreign and Tunisian Olive Oil: Consumer Preferences

First Study on the Oxidative Stability and Elemental Analysis of Babassu (Attalea speciosa) Edible Oil Produced in Brazil Using a Domestic Extraction Machine

Olive oil

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